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Sour Cream Scones with Chocolate Chips

I remember the first scone I ever had. It was cinnamon chip, it was dense and tough, and I wasn’t a very big fan. For a long time, I went on believing that I didn’t like scones.

My husband, however, loves them. More often than not, it’s what he’ll order when we go out for coffee. I’d always decline when he offered me a nibble of his — saving my calories for whatever baked good I had chosen for myself. This all changed when, one day while out on a bike ride with his friends, he brought one home from our favorite bakery, demanding that I try it. I knew this scone had to be different. Why? He a) saved it for me and didn’t eat it himself and b) brought it home in the back pocket of his cycling jersey.

So, despite its smashed, slightly unappetizing appearance (from the bike ride), I tried it. And it was good. Not overly sweet, but very buttery and biscuit-like. “Is this what I’ve been missing out on this whole time?” I asked myself. Did my first scone encounter completely ruin it for me? Needless to say, I now know how awesome scones can be. I’m officially a convert.

I made these scones for my husband as a special weekend treat. He’s an accountant and has been working a ton lately (including Saturdays — hello, tax season!), so I wanted to do something nice for him. He gave them a rousing thumbs up, so they must be good. And I liked them, too. The sour cream is an especially nice touch.

Mix flours, sugar, baking powder, baking soda and salt together in a large mixing bowl.

Add the cubes of butter to the flour mixture and using your fingers or a pastry cutter, work the butter into the flour until flour mixture is very coarse.

In a small bowl, whisk sour cream, egg and vanilla until smooth. Use your hands to work the sour cream mixture into flour mixture until the dough starts to come together. Lightly kneed in the chocolate chips. Once the dough completely comes together, turn it onto a clean surface and shape it into a 7-inch flat circle. Cut the circle in half, then cut each half into 3 or 4 triangles, making a total of 6 or 8 scones (I made 6).

Put on a baking sheet, sprinkle with granulated sugar and bake until golden. For 6 scones, this will take 20 – 22 minutes. For 8 scones, it’ll take about 15 to 17 minutes. Cool for 5 minutes before serving.

30 thoughts on “Sour Cream Scones with Chocolate Chips”

Those look nice and flaky! I love that scones are like the best of cookies and biscuits combined. They have the buttery texture of a biscuit with a little bit of sweetness from the chocolate and the sugar.

Yum! I was the same way with scones. I think my first one was horrible and I shied away from them as far as I could because of the terribly hard, plasterboard-like taste and texture. LOL. But then I had a really good one and was like, “Oh…this is what they’re supposed to taste like.” :-p Yours look exceptional, especially with the sour cream in it.

Ooooooh those look fantabulous! I love that you used chocolate chips!
You thought you didn’t like scones?! Everybody likes scones!!😉 If you get a chance, go to the Four Seasons Hotel (on Rush and Delaware, I believe) and get their tall tray of scones…you won’t want to leave!

Those look so good. I’ve never made scones, but I think I’m going to have to give these a try. I lived on scones for three days when my daughter was born (we were adopting, and scones were the only safe option the cafeteria had). I had my fill for a while, but have been craving them. Putting these on my weekend baking list!

Can I ask how you store them? I tend to put my baked goods like muffins in the fridge, but not so sure on these.

i’ve made these twice in the past week already! they’re perfect, light, but filling, and filled with chocolate chips. i also like how there is less sugar (vs. some other recipes), and that light sour cream can be used, and they still turn out fantastical. i’m not sure if fantastical is a word, but that’s how i’d describe your scones🙂 thanks for the recipe!